Beef and Vegetable Pot Pie

Ingredients -
2 tsp olive oil
750g lean mince
200g mushrooms - thinly sliced
2 carrots peeled and finely chopped
2 cloves garlic - crushed
1/2 cup plain flour
1 litre Vegetable stock
1 cup frozen peas
1 sheet filo pastry - thawed
800g potatoes peeled and finely chopped
1 onion finely chopped

Method -
Preheat oven to 220c.  Fry onion, mince, mushrooms, carrot and garlic. cook for 3 mins.  Stirin flour, gradually add half the stock, bring to the boil.  Reduce heat and simmer, stirring for 5 mins or until mixture thickens.  Stire in peas, transfer into n oven proof dish.  Cover with pastry.  Bake for 15 mins.  Meanwhile make mash potato with remaining stock - drain and use reserved stock to make mash. serve with pie